We have recently debuted a new menu to our lineup for those interested in our Cooking Classes - American Comfort Food Classics! Each recipe features a dish that is rooted in North America and is considered by many to be a comfort food.
While the menu includes Chicken Gumbo, Sauteed Southwestern Corn, and an Apple Crisp (equally delicious with other fruit too!), our most popular is our Creamy Stovetop Macaroni and Cheese - it's a winner! It's an easy, one-pot dish that puts the stuff from the blue box to shame. It's easy enough for a week night meal - we hope you try it!
3 cups water 2 cups whole milk 1 lb by weight elbow macaroni 8 ounce block, by weight, white deli style American cheese (Do not use pre-sliced cheese)
8 ounce block by weight of extra-sharp Cheddar cheese
1 teaspoon Dijon mustard 1 tsp cayenne pepper ⅔ cup panko bread crumbs 2 tablespoons extra-virgin olive oil Salt and pepper 4 tablespoons grated Parmesan cheese
Shred the blocks of white American and extra-sharp Cheddar cheese. Bring water and milk to boil in a large saucepan over high heat. Stir in macaroni and reduce heat to medium-low. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 8-10 minutes. Add the American cheese, mustard, and cayenne and cook, stirring constantly, until cheese is completely melted, about 1 minute. Take the saucepan off the heat, and stir in the Cheddar cheese until evenly distributed but not melted. Cover saucepan and let stand for 5 minutes. Meanwhile, combine panko, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 8-10 inch skillet until panko is evenly moistened. Cook over medium heat, stirring frequently, until evenly browned, 4-5 minutes. Take the panko off the heat, and sprinkle the Parmesan over panko mixture. Stir to combine. Transfer panko mixture to small bowl. Stir macaroni until sauce is smooth (sauce may look loose but will thicken as it cools). Season with salt and pepper to taste. Transfer to warm serving dish and sprinkle the panko mixture over top.